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NYC Slice

elkue.com

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Re: NYC Slice

#371

Post by wahnfrieden »

areyousure wrote: post #263
scoofy wrote: post #125

I used to live above Best Pizza (Williamsburg) and lived there when they opened. In my opinion, the best heuristic for good pizza is just the quality of tomatoes they use. San Marzano or Roma for the east coast, but on the west coast you have a ton of local options. I'm not saying you can't have good pizza from processed tomato sauce, I'm just saying that a place that cares about the quality of tomatoes also cares ab…

Why can't you buy the same canned San Marzano tomatoes anywhere?

the popular one now is bianco dinapoli from CA. you can find them everywhere including canada.

Re: NYC Slice

#372

Post by wahnfrieden »

nemo44x wrote: post #190
_elkue wrote: post #111

Hello, I am the maker of the website. I'm sorry to hear it's crashing some browsers, I'll try to figure out what's happening. It's a clean install of wordpress so I'm confused what I did wrong. The reason there is an odd amount for dollar slice total is that one place had the nerve to charge me tax ($1.09). I concede that the quality at Joes has gone down over the years. I am closely noting the recommendations in thi…

Do you call it a "plain slice" for everyone else? Everyone I know in NYC calls it a "regular slice".

when you order, it's called "a slice".

Re: NYC Slice

#373

Post by silisili »

qbasic_forever wrote: post #58
yamtaddle wrote: post #5

> but the overall quality of your average slice in the city has definitely suffered This is true of the big national chains, too. They've kept prices relatively stable for damn near 25 years, at this point, but quality has gotten far worse over that same time span. That mouth-watering Pizza Hut pie you remember from 1992 isn't all nostalgia—every now and then I find single-location or small-chain joints that make piz…

Pizza Hut pan pizza is the easiest pizza to make yourself at home. You don't need a stand mixer, it's a no knead recipe (long overnight rise builds all the gluten). You don't need a fancy super hot oven, it just cooks at 400 degrees F in a cast iron skillet. Give this recipe a shot, it's unbelievably good and very accessible: https://www.seriouseats.com/foolproof-pan-pizza-recipe or https://m.youtube.com/watch?v=-srf…

My problem with homemade pizza was how much it costs. As someone who likes lots of toppings (pepperoni, sausage, olives, you name it), a pizza was costing me over $20 to make at home. At which point I guess I'd fail to see the point since it's now costing more and taking a lot of time.

Re: NYC Slice

#374

Post by bnralt »

pzone wrote: post #237
neilv wrote: post #218

Earlier quoted context omitted.

Has any NYC bagel aficionado living in Boston tried Bagelsaurus? (In Porter Square, on Mass. Ave.) https://www.youtube.com/watch?v=Xup2Lcd4Ers

I used to live near Bagelsaurus and it is better than any bagel I can get in my Brooklyn neighborhood now. Dragon Pizza there similarly high quality.

There are a number of foods that are supposedly only being amazing within a certain geographic location, but the best ones I've had were far outside if that location.

The best shrimp poboy I had was in Tampa; nothing I could find in New Orleans even came close. There was a New York style pizza place in Shanghai which people that went back to America would talk about missing (better than any pizza I've had in NYC). An Italian person I knew visited D.C. and when they got back to Rome they kept talking about how much they missed the pizza place in Washington.

For bagels, best I've ever had is probably a split between New Jersey (not _far_ from NYC) and Montreal.

Re: NYC Slice

#375

Post by silisili »

yamtaddle wrote: post #122
ethbr0 wrote: post #117

Earlier quoted context omitted.

That's only because Dominos infamously, sometime during the 2010s(?), ran a campaign that amounted to "Our current pizza sucked, but we've got a new recipe that's better."

What's weird is I was around for that, was in college and ate Domino's pretty regularly at the time, and everyone seems to believe it was indeed a lot better, but I thought it was a ton worse than what they had before. Just tasted like a lot more MSG and oregano.

I felt the same way. When I was in my early 20's, little caesers had $5 pizzas, so of course Dominos did $4 pizzas. One topping, large. Believe it or not, both were decent. No, nothing compared to NY slices or what have you, but good enough.

I tried Dominos after the 'realignment' and found it much worse than I remembered. But, it could be I hadn't eaten there in a few years prior...maybe it went from good, to bad, to ok in that timespan?

Re: NYC Slice

#376

Post by cute_boi »

hnick wrote: post #351
hparadiz wrote: post #349

Everyone is obsessed with NYC but these types of slices can be found in all the major east coast cities and is definitely one thing I miss about Philly. I'm in LA now and you'd think with how many Italians there are around here there'd be a higher standard but nope.

Well, and I can't personally confirm this, they say NYC water is somehow better for making the dough in this style of pizza.

Well, NYC got the best water quality :)

Re: NYC Slice

#377

Post by rcme »

lotsofpulp wrote: post #334
rcme wrote: post #302

Earlier quoted context omitted.

100g of salted mozzarella has 300 calories, saturated fat, and sodium. Ultimately, pizza is basically 3 ingredients: bread, tomato sauce, and mozzarella. Most people don’t consider those individual ingredients particularly unhealthy.

>Most people don’t consider those individual ingredients particularly unhealthy. What does it matter which ingredients people do and do not consider healthy? It is objectively known that the quantities of bread and mozzarella consumed by most people relative to their lifestyle is unhealthy.

The GP specifically mentioned the calories and nutritional value of pizza. Personally, I think eating 100g of mozzarella for lunch is fine.

Re: NYC Slice

#378

Post by texodus »

_elkue wrote: post #111

Hello, I am the maker of the website. I'm sorry to hear it's crashing some browsers, I'll try to figure out what's happening. It's a clean install of wordpress so I'm confused what I did wrong. The reason there is an odd amount for dollar slice total is that one place had the nerve to charge me tax ($1.09). I concede that the quality at Joes has gone down over the years. I am closely noting the recommendations in thi…

Hey, I hosted the source data in a BI tool I work on, Perspective - it provides a lot of the same functionality and I recreated a few of the views from your site as an example. Repo is here - hope you don't mind I thought you may find it useful!

https://prospectiveco.github.io/nyc_slice/

https://github.com/ProspectiveCo/nyc_slice (source) https://github.com/finos/perspective (component)

Re: NYC Slice

#379

Post by yunwal »

busterarm wrote: post #292
thaumasiotes wrote: post #280

Earlier quoted context omitted.

> Native New Yorker here. Out of towners are obsessed with the BEST slice I visited New York and ate at a pizza place† that advertised, if I recall correctly, their second-best rating according to someone who had made it their mission to sample and rate every pizza place in New York. (It couldn't have been this guy, since he says he started in 2014.) The pizza was subpar. Why would I be interested in what someone in…

Ray's Pizza on St Mark's Place consistently rates in the top 3 of many B&T food bloggers rating New York Pizza. It also has some of the worst pizza I've ever eaten in my entire life and a tremendous rat problem. Those ratings are bunk. Sacco Pizza on 9th Avenue & 55th St is an underrated gem and a family business since 1972.

I’d love to see which reviewer rates Ray’s pizza that high in recent years. I thought it was just famous for being on Saint Marks and appealing to drunks

Re: NYC Slice

#380

Post by rcme »

pzone wrote: post #244
rcme wrote: post #109

Earlier quoted context omitted.

Out-of-towners are obsessed with the BEST, most obscure everything. It's one of the things I liked least about living in the city. Everything always felt like a competition about who knew the coolest places. It's comical that someone would travel more than a few minutes within NYC just to try a slice of pizza. Like if it's a nice neapolitan pie, sure. But just for a standard NYC-style slice? That's a waste of time. A…

I disagree. Here in Prospect Heights the pizza is a solid notch below than Prince St or Bleecker St and I think it is worth making a pit stop to get a slice at those places. Restaurants like L’Industrie are worth a whole trip on their own to visit.

I don’t know the pizza in the area that well, but I remember Luigi’s in Clinton Hill being pretty good. Have you tried it?
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